Best Fried Pickles Recipe
Your mouth will water with every bite of these extra-crispy homemade fried pickles!
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Servings: 12 SERVINGS
Calories: 79kcal
Ingredients
- 12 large pickle spears drained and patted dry
- ¾ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
- Ranch sauce or your favorite dipping sauce
Instructions
- Make your spears thinner by cutting them in half if you feel they are too thick.
- Place the flour in a shallow dish and mix in the onion and garlic powders, and add salt and pepper to taste.
- Whisk the eggs in a separate shallow dish.
- Place the panko breadcrumbs in a third shallow dish.
- Coat the pickle spears first in the flour, dip in egg, and finally roll in the Panko breadcrumbs until fully coated.
- Let them sit for 5-10 min to help the coating adhere better during frying.
- Heat the vegetable oil in a large skillet over medium-high heat (test the oil dropping a few breadcrumbs. They should sizzle immediately when the oil is ready)
- Fry the pickle spears in batches, being careful not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side.
- Drain excess oil by placing the fried pickles on paper towels before serving. Serve warm with ranch dressing or your favorite dipping sauce.
Notes
- Let the breaded pickle spears stand for 5-10 mins before frying them to harden a little bit.
- Make sure the oil is hot before placing the breaded pickle spears inside. Drop a few crumbs into the oil, if it is hot enough, it will bubble up.
- Drain the excess oil by placing the fried pickle spears on paper towels before serving.
- Leftover pickles should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for optimal crispness.
Nutrition
Calories: 79kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g